Pot roast is one of the easiest way to turn an inexpensive cut of beef into something delicious and tender. Braising over low heat allows the flavors to fully develop and softens the fat to make your beef almost buttery. This Mexican version is not only fork tender but full of slightly spicy taco flavorings.

This easy Mexican Pot Roast starts with the traditional browning of meat and sautéed onions, then adds a few pantry items to give it a whole new taste. This recipe uses a homemade seasoning mix and a can of diced tomatoes to but you can use a packet of taco seasoning to make it super easy. You can easily substitute your favorite Mexican spices or cans of Ro-Tel for even more flavor and heat.

Browning your meat for Mexican Pot Roast is the most important thing you can do before braising meat. It only takes about 10 minutes but it gives it a rich flavor and gives that delicious crust. Even if you are cooking a Mexican Pot Roast in the slow cooker, you should always brown the meat first. Speaking of slow cooker Mexican Pot Roast, we have you covered with instructions later in this post!

Cook on your Stove-top

This Mexican Pot Roast recipe is cooked in the oven but you can also cook it on the stove if you prefer. To cook this pot roast on the stove, follow the recipe, bringing to a boil on medium-high heat once the broth is in the pot and the beef has been added back in. Once it has reached a boil, cover with a lid and reduce to a simmer and cook for 3 hours until for tender. Since you’re leaving this unattended on your stovetop for so long, it’s best to leave it on the back burner for safety. Be sure to check liquid levels halfway through as some lids are not very tight and you may lose liquid faster than you should if the lid is not tight.

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About the Author

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

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